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Pork Tenderloin with Vegetables
2 Fennel Bulbs
3 large Portobello mushroom caps
1 (1 3/4 to 2 pound) packaged pork tenderloins, trimmed
1/4 cup olive oil, divided |
1/2 Tbs. salt
3 Tbs. coarsely ground black peppercorns, divided
1 pint whipping cream
1/2 cup dry sherry |
Trim base from fennel bulbs; cut bulbs into fourths, discarding fronds. Cut
mushroom caps in half. Brown tenderloins in 2 Tbs. hot oil in a large skillet
over medium-high heat 4 to 5 minutes on each side. Place pork in shallow
roasting pan; sprinkle with salt and 1 1/2 Tbs. pepper. Top with fennel and
mushrooms; drizzle with remaining 2 Tbs. oil. Bake at 475 degrees for 35 to
40 minutes or until meat thermometer inserted into thickest portion
registers 160 degrees. Transfer to a serving platter. Cook whipping cream,
sherry and remaining 1 1/2 Tbs. pepper in a saucepan over low heat, stirring
mixture constantly, until thoroughly heated; serve and pour over pork and
vegetables.
Makes 4 Servings
Peppered Cheese Spread
1 (14 1/2oz.) can whole tomatoes, well drained and chopped
1 (8 oz.) container soft cream cheese
2 cups (8 oz.) shredded sharp Cheddar Cheese
1/2 cup butter or margarine, softened
1 small onion, finely chopped |
2 garlic cloves, pressed
1/2 tsp. salt
1/4 tsp. ground black pepper
Coarsely cracked black, green and pink peppercorns. |
Stir together first 8 ingredients; shape into a log. Roll in coarsely ground
peppercorns. Cover and chill 8 hours. Serve with crackers.
Makes 8 Servings
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